Cranberry Maple Donut Bread Pudding Food

DOUGHNUT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.
• Tear the donuts into bite-size pieces. Combine donut pieces and raisins in the prepared baking dish. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, vanilla extract and almond extract. Mix in the cinnamon and nutmeg. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.
• Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides. A dishcloth may also be placed under the bread dish, to prevent drying.
• Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.

CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.

CREAMY MAPLE BREAD PUDDING

Steps:

• Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish.
• Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
• Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts and sugar. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes-the pudding will sink as it sits; that's OK. Serve immediately, or reheat before serving.

CRANBERRY-MAPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Toast bread on a baking sheet until golden, 5 to 7 minutes.
• Butter a 5-by-9-inch loaf pan. Whisk together eggs and sugar in a medium bowl. Whisk creme fraiche in another bowl, adding milk gradually to prevent lumps; whisk into egg mixture. Whisk in vanilla and 1/2 teaspoon salt. Soak each slice of bread in custard. Stand slices up next to one another in pan.
• Strain half the custard mixture over bread in pan. Let stand for 10 minutes, allowing custard to soak into bread. Slowly add remaining custard to cover (you may have some custard left over).
• Place pan on a baking sheet. Bake until pudding is set and a knife inserted into the center comes out clean, about 1 hour and 15 minutes. If top browns too quickly before pudding is set, cover with foil, and continue baking. Let stand for 10 minutes.
• Meanwhile, bring cranberries and maple syrup to a gentle simmer in a heavy saucepan over medium heat. Simmer until cranberries just begin to soften but have not popped, about 5 minutes. Serve pudding with cranberry topping.

CRANBERRY BREAD PUDDING

Steps:

• Combine bread, cranberries, and pecans in a large bowl; toss gently. Combine milk and half and half; pour over bread mixture. Cover and chill 1 hour.
• Combine eggs, sugars, rum and vanilla; stir well. Add egg mixture to chilled bread, stirring gently to combine. Pour into a greased 13x9x2 inch baking dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let cool in pan 5 minutes. Cut into squares; serve warm with maple syrup or sauce of your choice.

MAPLE CRANBERRY NUT BREAD

Steps:

• Preheat oven to 350. Grease a loaf pan.
• Place dried cranberries and butter in a mixing bowl. Pour boiling water over and stir until butter melts. Allow to cool slightly, then add egg, maple syrup, and walnuts.
• In another bowl, mix together flours, baking powder, baking soda, and salt.
• Pour egg mixture into the dry ingredients. Stir until just moistened.
• Pour batter into the prepared loaf pan. Bake for one hour. Cool before slicing.

APPLE CRANBERRY BREAD PUDDING

Steps:

• Place bread and 2 cups sugar in mixing bowl.
• Pour milk over and mix well.
• Allow bread to soak up milk for about an hour.
• In a saucepan, combine 1 cup sugar and cranberries.
• Cover with water and simmer for 30 minutes.
• Set aside to cool.
• Whisk together eggs, cinnamon, nutmeg, vanilla, rum and melted butter.
• Pour over bread cubes.
• Stir in apples, drained of their cooking liquid and the walnuts and cranberries.
• Pour entire mixture into baking dish and bake at 350 degrees for 30 minutes or until pudding is puffed and golden.
• Cool slightly, cut into squares and serve with lemon sauce recipe#74942.